Blu on the Hudsonbrings aNew York City-style dining experienceto the waterfront inWeehawken, New Jersey.
With stunning views of the Hudson River and the New York City skyline,land and sea come together at Blu on the Hudson not just as a view but on the menu as well, with aseafood forward menuaccented by atop-flight steak program,homemade pasta, aone-of-a-kind co*cktail program, and soon-to-comerooftop event space.
The concept was created byBlu Hospitality Groupled byKosta Gianopoulos, who collaborated withDesigner Peggy Leung—whose previous projects includeTokyo DisneySeaand being one of the lead designers ofTAO Las Vegas—to fill the expansive30,000 square foot space,designing a dining environment generally reserved for Manhattan.
The sprawling interior has a cozy lounge with a large fireplace and reception, segueing into a spaciousmain dining roomwithfloor-to-ceiling windowsthat provide views of the Manhattan skyline.
Centering the room is an elegant rectangularwhite marble-topped barwhere artistically crafted co*cktails are served.
Behind the bar are an array ofdining alcoveswith green tropical-inspired walls.
Beyond that are twoprivate dining roomswitha beautifully curated wine wall.Separated from the main space by sliding glass doors isBluSushi Bar, marked by red wallpaper depicting cherry blossoms, natural wood tables, and an elegant marble sushi bar.
To undertake the massive project, Blu Hospitality assembled anall-star castof industry veterans to bring it to life:Executive Chef Juan Carlos “JC” Ortega(BR Guest Hospitality’s Blue Fin, Blue Water Grill, and most recentlyCatch Steak);General Manager Tom Blume;Beverage Director Jeremy Le Blanche(Thyme Bar,The Gibson,German Gymnasium); andsommelier Adam Greer(Dovetail,Chestnut).
Chef JC has brought his years of experience working with seafood and steak to create a menu composed of simple, clean ingredients that elicit complex flavors by drawing on a variety of influences from the Mediterranean and beyond.
His cuisine is elevated yet remains approachable, offering selections for every diner to enjoy.
The menu begins with aRaw Bar and Crudothat includes: anHaute Caviar program,one-ounce of caviar (28 grams) served with crispy potatoes, brioche toast points, and quail deviled eggs; andDressed East Coast Oyster, with pickled jicama, salmon roe, and Meyer lemon.
Appetizershighlight:Shrimp, basque style shrimp in a pil pil garlic and chili sauce served with a toasted baguette;Rice Cakestopped with spicy tuna, tobiko, and avocado; andSpanish Boquerones, imported white anchovies on pan con tomate, with green olives.
To create theHomemade Pasta, Chef JC collaborated withExecutive SousChef Alberto Reyes, who worked underChef Scott Conant as a butcher and made pastas.
The selections includeGemelliwith braised veal shank, Grana Padano, and basil; hand-rolledGnocchiin a spicy vodka sauce with local ricotta; and a Vegan option of SpinachRadiatorein zucchini-basil pesto with pine nuts and vegan feta cheese.
Main courses are dubbedLand & Sea:Chickenserved piccata style with baby spinachWhole Branzino for Two, baked and served with bearnaise sauce and charred lemon; andHead-on Shrimp & Diver Scallopswith chermoula, lemon, and herbs.
Blu on Hudson’sworld-class steak programhighlightsMidwest Prime Steaks,Australian Wagyusourced fromWestholme, and Japanese A-5 Wagyufrom theKagawa Prefecture.
Headlining the program isan exclusive Wagyu Skirt Steak, sourced fromWestholmeandonly available at Blu on the Hudson,and a mouthwatering16-ounce Delmonico, as well aslarge format cutsexemplified by their40oz Wagyu Tomahawkand32oz Prime Porterhouse.
Dessertswere created byPastry Chefs Erika MartinezandSue Mun.
They are inspired by classics and presented with a twist, likeClassic Tiramisu, with a semi-liquid top that is poured over the dish tableside;Gala Apple Pie Profiteroleswith almond crackling whipped Greek yogurt, and bourbon caramel sauce; andFlourless Chocolate S’mores, gluten-free graham cracker with chocolate mousse and marshmallow.
Blu Sushi Bar, just off the main dining room, serves sushi as well asizakaya-inspiredcuisine with flavor profiles similar to those in the main dining room created by Chef JC in collaboration with K Dong, who ownsHinoki GreenwichandMIKU SUSHIinGreenwich, Connecticut.
The concept is meant to be more casual, offering creative dishes as well aslunchandtakeoutservice.
To create the co*cktail list,Beverage Director Jeremy Le Blanchedrew from his experience in working atthe bestco*cktail bars around the world, including—Thyme Bar,The GibsoninLondon, andGerman Gymnasiumin London—to create a program that while unique, is still accessible.
His drinks substitute fussy ingredients in favor oftheatrical presentationsanduncommon garnishesto retain their familiarity while creating a memorable experience for each guest.
TheWine Programwas built bySommelier Adam Greer, who worked withChef John FraseratDovetailand received much of his early wine education fromMichael Connollywhile working atChestnuton Smith Street.
He has curated aglobal wine list, with strengths inBordeauxandBurgundythat features lesser-known wines for a great value relative to their plus quality alongside legacy producers.
It includes a robust selection ofwines by the glass, including five sparkings, eight white, and twelve red selections as well as areserve listbeautifully displayed on the restaurant’s wine wall.
Blu on the Hudson is just minutes away from Hoboken and Jersey City by Light Rail, and a picturesque six-minute NY Waterway ferry ride from Manhattan.
